2017 Culinary Week Creole Summer Picnic Recipes
Corn on the Cob Chilled Soup (Elote)
6 ears of corn ½ cup plain Greek yogurt
1/4 tsp Spats Bayou Brimstone, hot sauce ¼ cup fresh lime juice
1 t kosher salt 1 tsp fresh ground pepper
1 t sugar ¼ cup chicken stock
¼ cup cotija cheese (or feta) 2 T chopped cilantro
½ cup mayonnaise
Method: roast corn with husks, peel and cut kernels off cob. In a blender add corn, lime juice, hot sauce, S&P, stock, cilantro and sugar….puree. Add cheese and blend 30 sec. Add yogurt and pulse until incorporated. Keep chilled to serve.
Chilled Strawberry Soup
3 cups strawberries, hulled, ½’d 1 cup plain Greek yogurt
½ cup Dry Riesling or Gewurztraminer 1/3 cup sugar
Topper: Freshly cracked black pepper, olive oil
Method: add berries, Riesling and sugar to a blender, puree until smooth. Add yogurt and pulse until incorporated.
Spats Chopped Salad with Cranberry Vinaigrette
For Cranberry Vinaigrette:
2 cups dried cranberries 1 cup cranberry juice
6 T rice wine vinegar ¼ cup apple cider vinegar
1 T minced garlic, shallot and scallion ¼ olive oil, S&P to taste
Combine everything but the oil in a blender and blend. While blending slowly add oil to the cranberry mixture until thickened.
3 carrots, rough chop 3 stalks celery, rough chop
1 red bell pepper, cored, rough chop 1 green bell pepper, cored, rough chop
1 ½ cup roasted corn kernels 1 head romaine heart, sliced thin
½each head broccoli, cauliflower ¼ cup Bleu cheese crumbles
Method: Pulse n a food processor, mince carrots, celery, peppers, broccoli and cauliflower, drain. In a bowl, mix in minced vegetables, corn and romaine. Add in vinaigrette, candied pecans and Bleu to finish
For Candied Pecans:
½ cup shelled pecans 1 ounce melted butter
1 ounce honey 2 T Creole seasoning
Method: Heat a sauté pan on medium, add butter and the rest of the ingredients, cook until a light caramel starts to form. Remove from heat and pour onto parchment. Once cool, chop in a food processor.
Jambalaya Rice Salad
2 cups cooked white rice 1 cup mayo
½ cup Creole mustard 1 cup chopped tomatoes
1 cup chopped Bermuda onion 1 T chopped fresh thyme
1 T chopped fresh basil 1 cup crawfish tails
1 cup lump crabmeat 1 cup small boiled shrimp
½ cup smoked ham ½ cup andouille sausage
½ cup sliced scallion ¼ cup chopped parsley
S & P ½ Tblsp Spats Bayou Brimstone, Hot Sauce
In a large mixing bowl, blend rice, mayo, mustard, tomatoes and onions, then add herbs and S/P and hot sauce to taste. Add seafood, ham and sausage, mix thoroughly, add scallion and parsley. Refrigerate for 2 hours. Lettuce wrap.
Watermelon Cubes with Jalapeno and Balsamic Syrup
Method: Cut watermelon into 1 ½ inch cubes, saving the juices. Nick the top of the cube. In a saucepan add juices and ¼ cup balsamic vinegar, reduce. Top cube with jalapeno and syrup.